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Sunday, June 8, 2014

SLOW COOKER: NEW ENGLAND DINNER(click here to print)

NEW ENGLAND DINNER



2 medium carrots, sliced (for ketogenic substitute broccoli or green beans)
1 medium onion, sliced
1 celery rib, sliced
3 lb. boneless chuck roast, trimmed of fat
1/4 tsp. pepper
1 envelope dry onion soup mix
2 cups water
1 tbs. vinegar
1 bay leaf
half a small head of cabbage, cut into wedges
2 tbs. melted butter
1 tsp. xanthan gum

2 tbs. horseradish

place carrots, onion, and celery in slow cooker. Place roast on top. Sprinkle with pepper. Add soup mix water, vinegar, and bay leaf. Cover, cook on Low 7 to 9 hours. Remove beef and keep warm, Just before serving, slice into pieces. Discard bay leaf. Add cabbage to juice in slow cooker. Cover cook on high 1 hour or until cabbage is tender. Melt butter in saucepan. Stir in xantham gum  Add 1 1/2 cups liquid from slow cooker. Stir in horseradish and 1/2 tsp. salt. Cook over low heat until thick and smooth, about 2 minutes. Return to cooker and blend with remaining sauce in cooker. Serve over meat.

6 to 8 servings;  11 carbs

Fix and Forget It Diabetic Cookbook

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